Recipe for:

Lamb Tagine

INGREDIENTS:

Lamb:

2 tbsp Fresh Pineapple Juice

2 Kilos Lamb Shoulder

Extra Virgin Olive Oil

1 tsp McCormick Cinnamon

1 tsp McCormick Spanish Paprika

1 tsp McCormick Cumin

1 tsp McCormick Turmeric

1 tsp Salt

Sauce:

1 cup Red Wine

1 tsp McCormick Cinnamon

1 tsp McCormick Spanish Paprika

1 tsp McCormick Cumin

1 tsp McCormick Turmeric

1 tsp Salt

1 tsp Brown Sugar

1/2 cup Tomato Sauce

HERE’S HOW TO MAKE THIS DISH:

 

Lamb:

Squeeze pineapple juice and drizzle olive oil over lamb. Then make a rub of Spanish Paprika, Cinnamon, Cumin, Turmeric and Salt and rub on both sides of Lamb. Sear over very hot grill pan at 1 minute per side then place in Tagine. Could be served over a bed of 2 cups Cous Cous sautéed with carrot, eggplant, cabbage, raisins and cashews.

 

Sauce:

Mix together Red Wine, Salt, Cinnamon, Cumin, Paprika, Turmeric, Brown Sugar and Tomato Sauce. Drizzle over Lamb. Cover lamb in aluminum foiled so it is sealed and bake at 250 °C in preheated oven for 35 minutes. 

 

Enjoy the feast!

From my Kitchen to yours with love, Sabrina